Celery Root Bisque With Thyme Croutons |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a creamy, smooth, subtle soup that makes a wonderful first course dish. You will appreciate it simplicity, both in preparation and taste. Bon Appetit 2005 Ingredients:
1/4 cup butter |
1 cup celery, chopped |
1/2 cup shallot, coarsely chopped (2 lbs. celery roots (celeriac) |
10 ounces russet potatoes, peeled, cut into 1-inch pieces |
5 cups low sodium chicken broth, low-salt |
1 1/2 teaspoons minced fresh thyme |
1/4 cup whipping cream |
1 teaspoon chopped fresh thyme |
Directions:
1. Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
2. Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.).
3. Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
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